For the cranberry Sauce;

100g Fresh or frozen cranberries

25g Jam Sugar (or sugar and 2g pectin)

1 Orange (zest and juice)

Splash of Vodka

-Combine vodka, orange and sugar in a pan on a low heat until sugar dissolves

-Add cranberries, increase the heat slightly and stir, simmer on a gentle heat for 10 mins

For the burgers:

1kg Turkey breast – cut into 6 steaks and pounded slightly flat

300g Brie, sliced

12 Rashers smoked streaky bacon

6 Brioche burger buns

1 Head of baby gem, leaves picked and washed

1 Beef tomato, sliced

90g Mayo

50ml Oil

Salt

Paprika

-Light your ‘Becoa’ grill and wait until charcoals are white and ready to cook on

- Pound out your turkey steaks flat, season all over with salt, oil and paprika, rub all over,

- Cook turkey for approx. 4 mins on each side (Slice into the thickest part of thickest steak to check is cooed white through)

- Remove turkey, add sliced brie on top of each one and rest on a plate covered in foil,

- Toast buns on grill

- Add bacon to grill

- Add mayo, gem leaf and sliced tomato to bottom of each bun and cranberry sauce to the top

- Place turkey and brie on top of tomato

- Add bacon and top of bun